Provençal Beef Sirloin & Mushroom Gravy
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Provençal Beef Sirloin & Mushroom Gravy

Provençal Beef Sirloin & Mushroom Gravy

with Crispy Duck Fat Potatoes & Mustard Caper Salad

Picture this; herby roasted sirloin tip, doused in a thyme and mushroom gravy, with golden chat potatoes, perfectly crispy from the duck fat. This Provençal inspired dish is made just that much better with a radish, mustard and caper salad. Now stop picturing it. It is right here and ready to be devoured!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Calorie Smart
Under 40g carbs
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time20 minutes


Serving amount

1 packet

Premium Sirloin Tip

1 sachet

Herb & Mushroom Seasoning

1 packet

Chat Potatoes

1 packet


1 packet

Duck Fat

½ head

baby cos lettuce


Red Radish

1 packet

sliced mushrooms

1 packet

Mushroom Sauce

1 packet


1 packet

mustard cider dressing

Not included in your delivery

olive oil

⅓ cup



Nutritional Values

Energy (kJ)2486 kJ
Calories594 kcal
Fat29 g
of which saturates7.4 g
Carbohydrate38.7 g
of which sugars8.2 g
Dietary Fibre8.3 g
Protein42.6 g
Sodium1507 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan
Baking Tray
Baking Paper



• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer beef to a lined oven tray and sprinkle over herb & mushroom seasoning. • Roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!


• Meanwhile, halve chat potatoes. • Pick thyme leaves. • Place duck fat in a small heatproof bowl and microwave in 10 second bursts, until melted. • Place potatoes on a second lined oven tray. Drizzle with duck fat, sprinkle with half the thyme, season with salt and pepper and toss to coat. • Roast until tender, 30-35 minutes.


• When beef is resting, trim baby cos lettuce (see ingredients) and roughly chop. • Thinly slice red radish into rounds.


• Return frying pan to medium-high with a drizzle of olive oil. • Cook sliced mushrooms, tossing, until browned and softened, 6-8 minutes. • Remove from heat, then stir in mushroom sauce, the water and the remaining thyme.


• In a medium bowl, combine cos lettuce, radish, capers and mustard cider dressing. • Season with salt and pepper.

TIP: Capers have a strong flavour, use less if preferred.


• Slice sirloin tip. • Divide crispy duck fat potatoes, mustard caper salad and Provençal beef sirloin between plates. • Spoon over mushroom sauce to serve. Enjoy!